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Bacalhau à Gomes de Sá (a La Murray)
Bacalhau à Gomes de Sá (a La Murray)
added by LizardM

Bacalhau à Gomes de Sá is essentially a casserole of cod, potatoes and onion from Porto in Northern Portugal. I first ate it in Macau where they substitued the parsley for corriander which I think is much tastier...

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Prep time
  • 20 mins
Cook Time
  • 25 mins
  • 4
  • 1 1lb salt cod
  • 5 tablespoons
  • Really good olive oil, plus extra for drizzling (preferably Portugese)
  • 1 1lb onions sliced
  • 2 cloves
  • garlic, minced
  • 1 lb waxy potatoes, boiled, cooled, peeled and cut into 1/4-inch slices
  • jar of Kalamata olives
  • bunch of chopped corriander or parsley to garnish
  • 3 eggs halved to garnish (optional)
Method 1. Rinse the cod under cold running water to remove any surface salt. Place the fish pieces in a large earthenware dish and cover with water then place somewhere cool for 24 hours changing the water at least twice. 2. Pour off the water, refill the pot with clean water and gently boil the cod until it flakes easily with a fork, about 10 minutes depending on the thickness. 3. Meanwhile, heat 3 tablespoons of the oil in a large skillet over medium heat, and sauté the onions until barely brown. Add the garlic and cook a minute more. Add the chopped potatoes. 4. Drain the cod and flake it in to the pan with the garlic onion and potatoes. 5. Add the olives and at the last minute the corriander and eggs.
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